Open-Faced Beef & Arugula Sandwiches

Skip the second slice of bread for a healthier, and still filling, option.

September 12, 2016
beef arugula sandwiches
Mitch Mandel

Adapted from Wheat Belly Cookbook

The combined taste of beef and horseradish is perfect for sandwiches, but incomplete without bread. a basic focaccia comes to the rescue! You can save time by preparing the horseradish-sour cream sauce ahead of time.


Open-Faced Beef & Arugula Sandwiches
(Makes 4 servings)
Per serving: 427 calories, 28 g protein, 16 g carbohydrates, 29 g total fat, 5 g saturated fat, 6 g fiber, 630 mg sodium


  • 1/4 cup sour cream
  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar or apple cider vinegar
  • 1 Tablespoon prepared horseradish 
  • 4 slices basic focaccia
  • 4 cups baby arugula
  • 4 roasted red peppers, patted dry and cut into strips
  • 12 ounces sliced cooked steak or roast beef

1. In a small bowl, whisk together the sour cream, oil, vinegar, and horseradish until blended.

2. On each of 4 lunch plates, place 1 slice of focaccia. Evenly divide the arugula, peppers, and steak or roast beef among the focaccia. Drizzle with the horseradish sauce.